Chocolate bread pudding with rum toffee sauce

  • Preparation Time20 mins
  • Cooking Time70 mins
  • Serves4
  • DifficultyEasy
1 loaf Hawaiian bread, cut into 2 cm cubes
450 ml double cream, divided
450 ml whole milk
225 g sugar, plus 2 tbsps, divided
115 g butter, melted
4 large eggs
8 (25 g) squares semisweet chocolate, finely chopped
225 g chopped pecans
Rum Toffee Sauce, recipe follows

For the rum toffee sauce

450 g firmly packed brown sugar
225 g butter
170 ml double cream
170 ml dark rum
1 tsp vanilla extract

1) Preheat the oven to 180C/Gas 4. Lightly grease a 33-by-23 cm baking dish.

2) Add the bread cubes to a large bowl.

3) In a medium bowl, whisk together 360 ml of the cream, the milk, 225 g sugar, butter and eggs. Add the cream mixture to the bread cubes, stirring to combine. Let stand for 15 minutes. Stir in the chocolate and pecans. Spoon the mixture into the prepared baking dish. Drizzle with remaining 120 ml cream and sprinkle with remaining 2 tbsps sugar.

4) Bake until the centre is set, about 1 hour.

5) Serve with rum toffee sauce.

Rum toffee sauce:

1) In a medium saucepan, combine the brown sugar and butter. Bring to a boil over medium heat. Reduce the heat, stir in the cream and rum and simmer for 4 minutes. Remove from heat and stir in vanilla. Let cool.

The sauce can be stored, covered, in the refrigerator for up to 2 weeks.

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